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Crisp Winter Salad with Ginger-Garlic Vinaigrette


slideshow More Terrific Salads


  • Total Time:
  • Servings: 4 to 6

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  • 1 head radicchio (7 ounces), cored and finely shredded
  • 6 Belgian endives, sliced crosswise 1/4 inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons rice vinegar
  • Salt


How to make this recipe

  1. In a large bowl, lightly toss the radicchio and endives. In a medium skillet, heat the olive oil. Add the garlic and ginger and cook over moderate heat until fragrant, about 2 minutes. Remove from the heat and add the vinegar. Stir the vinaigrette and pour it over the salad. Sprinkle with salt, toss well and serve.
Contributed By Photo © Christopher Hirsheimer Published March 2004

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